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To make creamy lemon risotto with asparagus, you need a few key ingredients. First, Arborio rice is the star of the dish. It gives the risotto its creamy texture. You will also need vegetable broth, which adds flavor and moisture. Fresh asparagus adds a crisp bite and bright color.

Asparagus lemon risotto

Indulge in a flavorful dinner with creamy asparagus lemon risotto, the perfect blend of tangy lemon and rich creaminess. This easy recipe uses fresh asparagus and Arborio rice to create a delightful dish that's sure to impress. Discover essential cooking tips, variations, and pairing suggestions to elevate your meal. Click through for the full recipe and transform your dinner into a vibrant culinary experience that your family and friends will love!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 bunch of asparagus, trimmed and cut into 1-inch pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil

Juice and zest of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a saucepan, heat the vegetable broth over low heat and keep it warm.

    In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté until they are translucent, about 3-4 minutes.

      Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

        Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast lightly and absorb the flavors.

          Begin adding the warm vegetable broth, one ladle at a time. Stir the mixture continuously and allow the rice to absorb most of the broth before adding more. Repeat this process for about 15-20 minutes until the rice is creamy and al dente.

            When there is about 5 minutes left for the risotto to cook, stir in the asparagus pieces.

              Once the rice is cooked to your desired consistency, remove from heat and stir in the lemon juice, lemon zest, and Parmesan cheese.

                Season with salt and pepper to taste.

                  Allow the risotto to sit for a minute before plating.

                    Serve hot, garnished with freshly chopped parsley.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve the risotto in shallow bowls with a sprinkle of extra Parmesan cheese and a twist of lemon zest on top for an appealing finish. Enjoy!